Sidney — While the Thanksgiving holiday is synonymous with gathering with friends and family, it also brings an increased focus on the kitchen and cooking. Food-borne illness can become an issue if proper precautions aren’t followed when preparing a holiday feast. This Thanksgiving, the first responders at Guardian Flight are serving comprehensive safety tips to ensure this Thanksgiving is memorable and safe.
“No one wants to spend their holiday in urgent care being treated by a healthcare provider for a case of food poisoning,” said Robert Miller, Guardian Flight regional director. “With a few simple precautions, you can host a worry-free feast for all those you are most thankful for.”
Guardian Flight suggests that hosts follow these tips to help prevent food-related illness this Thanksgiving:
• Separate foods. Items like raw meat, poultry, seafood, and eggs should be stored separately from other foods in the refrigerator.
• Thoroughly cook food. Raw and undercooked meat, poultry, seafood, and eggs can carry germs that cause food poisoning. Use a food-safe thermometer to ensure that foods are cooked to a safe, internal temperature.
• Keep hot food hot and cold food cold. Bacteria can grow rapidly between 40°F and 140°F. Once the food is prepared, make sure to keep it at an appropriate temperature.
• Don’t eat raw dough or batter. If making a dough or batter that contains eggs, do not consume it before it is fully cooked. Eggs can contain harmful germs like E. coli and Salmonella.
• Thaw frozen turkeys the right way. One can safely thaw a turkey 24-48 hours before cooking by placing it in a refrigerator. Or safely thaw a turkey in a sink of cold water by changing the water out every 30 minutes.
• Practice good hand hygiene. When in the kitchen preparing meals or before sitting down to dinner, make sure to wash hands with soap and water.
To learn more on preventing food-related illness this Thanksgiving, visit: https://www.cdc.gov/foodsafety/communication/holidays.html
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